Begin by boiling a large pot of water, then add the egg noodles and cook until al dente, about 4–6 minutes. Drain and set aside.

Toss the flank steak strips with cornstarch and let rest for about 10 minutes.

Heat vegetable oil in a skillet over medium-high heat, then sear beef until golden brown.

Sauté minced ginger and garlic in the same skillet for about 30 seconds.

Add broccoli and stir-fry for 3–4 minutes until bright green and tender-crisp.

Return the beef and noodles to the skillet, add soy sauce and oyster sauce, and toss everything for 2–3 minutes.

Drizzle with sesame oil, add green onions, and season with salt and pepper before serving.